Summer break is officially over which means back to school and back to the chaos of rushed mornings and Baton Rouge traffic! For those busy mornings when you need a grab and go option for breakfast, we might have you covered! Our family made a stop at our local RaceTrac to try out their new limited RaceTrac breakfast sandwich made with Kellogg’s Eggo Waffles, in all stores now through November 7. The Eggo breakfast sandwich includes maple syrup, sausage, egg and cheese all stacked together between two classic Eggo Waffles.

We have four growing boys and they love/need a hearty breakfast; they wanted to try this new breakfast sandwich that sounded questionable but kinda yummy. They loved it, honestly, we all enjoyed our grab-and-go breakfasts, there was something for everyone.

RaceTrac Breakfast

My husband tried the chicken buttermilk biscuit made with Tyson chicken breasts, he gave it two thumbs up, sandwiches are made in-house with hand-selected, high-quality ingredients and assembled fresh in-store every day. My favorite, the ham, egg and cheese croissant as well as the sausage, egg and cheese biscuit, among others, are all cooked throughout the morning and made available in the hot case for a FRESH, easy grab-and-go breakfast all morning long.

My husband is a bit of a coffee snob so I knew the coffee would be the deciding factor on whether our RaceTrac breakfast would be a success… the Guatemalan coffee was on point! Don’t take our word for it though, try it! RaceTrac’s “Crazy Good Coffee” bar offers a variety of blends of fresh brewed coffee, including 100 percent Hazelnut, Regular, Columbian, Guatemalan, Decaf and Dark Roast. RaceTrac’s coffee bar also features cappuccinos, iced coffee, hot teas and hot chocolate.

RaceTrac is stepping the coffee game up in 2018 with new coffee machines that will allow guests to be their own barista by selecting their favorite coffee blend and watching the beans grind right before their eyes into the freshest cup of joe. What the what?!?!

Have you been in a RaceTrac lately? They’re serving up more than just breakfast; if you’re looking for a healthy refuel, RaceTrac’s sandwiches are made in-house with hand-selected, high-quality ingredients every day too. Cut fruit and salads are made and delivered fresh to the stores daily as well. And guests still have a 1-in-3 chance to win more of their favorites like pizza, hot dogs, ice cream, coffee and $1 fountain drinks in any size with their Wintastic Summer Rewards program.

RaceTrac is offering families fantastic rewards this summer with their Wintastic Summer Rewards program. There’s a 1-in-3 chance to WIN every time you make a qualifying purchase with the RaceTrac app, now through Labor Day.

Enter to win RaceTrac Wintastic Summer Rewards

To get in the game, simply download the RaceTrac app, make a qualifying in-store purchase and scan at checkout.

1. Download the New RaceTrac App! When you download the app you will instantly win your first reward, a free hot dog, and a fountain drink.

2. Buy a qualifying food or beverage item.

3. Be sure to scan the app at purchase by showing the app barcode at checkout.

Wintastic Rewards runs through September 4, 2018

We have partnered with RaceTrac for their Wintastic Rewards campaign. As part of this Program, I received compensation for my time. RaceTrac believes that consumers and influencers are free to form their own opinions and share them in their own words. These policies align with WOMMA Ethics Code, Federal Trade Commission (FTC) guidelines, and social media engagement recommendations.

There is nothing like a home cooked breakfast on summer mornings with the kiddos. These little delights are something in between a crepe and a pancake and are super easy to make. The perfect no guilt breakfast that feels like an indulgence. However, these pancakes are full of protein and gluten free!

You have to try this recipe to believe it. This recipe only calls for two ingredients, eggs and a banana. However, they taste even better with cinnamon and vanilla, throw some berries on top of these and you have healthy perfection on a plate! Feel free to add butter and syrup or honey but these pancakes are super moist and sweet just as they are.

In a pan, on medium-low heat coat pan with coconut oil, extra-virgin olive oil or spray and add about ¼ cup of the banana egg mixture. Let the pancake set for about 30-45 seconds. Flip when bottom side is set.

Nothing says comfort food like warm, homemade muffins. These Dark Chocolate Berry Muffins are flavorful, full of antioxidants and all around goodness. Homemade muffins make a quick breakfast or easy snack, but there isn’t always time in the morning to whip up a batch.

You can prepare this recipe ahead of time and keep in an airtight container for a quick breakfast before school or even on the go. They keep great in the refrigerator, heat in the microwave for 7 seconds and they’re like fresh out of the oven again. They can even be frozen and mocrowaved for 30 seconds. To freeze, let them cool completely and individually wrap each muffin with plastic wrap then place in airtight freezer bag.

2 cups frozen or fresh berries - blueberries or raspberries or both (if using fresh, freeze for 30 minutes)

1 c. mini dark chocolate chips (preferably Ghirardelli)

Instructions

Soak the oats in milk for one hour.

Preheat the oven to 375 degrees and spray a muffin pan with cooking spray or use liners.

In a medium bowl, whisk together flour, baking powder, salt and mini chocolate chips. Set aside.

In a large bowl, using an electric mixer, beat butter, sugar and vanilla for 2 minutes until light and fluffy. Add eggs, one at a time, beating after each. On low speed, add flour mixture, mixing just until combined. Do not overmix. Add the wet ingredients to the dry mix until just combined. Fold in berries. Do not over-mix. Spoon the mixture into the muffin pan.

Bake for 20-25 minutes, or until toothpick comes out clean. Makes 12 to 15 muffins.

You don’t have to be a gourmet chef to judge how appetizing and flavorful these 5 breakfast meals are. The Quiche Lorraine with Spinach is one dish which will never fail to impress your guests. We eat this every holiday morning and it heats well a day, or two or even three days after making. My boys will devour two whole pies of this family favorite in minutes! I usually double or triple this recipe and make four quiche at a time. This is also the perfect quick breakfast to make ahead for busy mornings when the family is rushing to get out the door.

Make the Dough: In a small saucepan, warm the milk over moderately low heat until it's 95 degrees F. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest, and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.

Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.

Line the bottom of a 9- by 13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10- by 24-inch rectangle.

Make the Filling: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.

Preheat the oven to 425 degrees F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

Meanwhile, Make the Glaze: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.

Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

Notes

The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries, or chopped sweet cherries.

Heat oven to 375°F. Using 1 tablespoon of the butter, generously butter 12-cup fluted tube cake pan. In small microwavable bowl, microwave remaining butter on High 1 min or until melted when stirred.

Separate both cans of dough into 16 rolls. Cut each roll in half crosswise; place half of roll pieces in pan. Sprinkle with half of the dry pudding mix and half of the brown sugar. Drizzle with half of the melted butter. Repeat with remaining roll pieces, pudding mix, brown sugar and melted butter. Sprinkle with chocolate chips.